Name: Roasted Tomato and Garlic Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne, rigatoni, or fusilli); 1 pint cherry tomatoes; 6 cloves garlic (unpeeled); 2 tablespoons olive oil; 1 cup whole milk ricotta cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); zest and juice of 1/2 lemon; 2 tablespoons chopped fresh basil

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If you’re looking for a dish that’s both comfortingly creamy and delightfully bright, look no further than Roasted Tomato and Garlic Ricotta Pasta. Sweet cherry tomatoes roast to perfection alongside mellow, caramelized garlic, blending beautifully with rich ricotta and a zing of lemon. The final result is a pasta that tastes like it requires way more effort than it actually does! With only a handful of ingredients, this Italian-inspired recipe is destined to become a weeknight favorite or a crowd-pleaser at your next dinner party.

Roasted Tomato and Garlic Ricotta Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Roasted Tomato and Garlic Ricotta Pasta lies in its simplicity. Each ingredient truly shines, working together to deliver irresistibly fresh flavors, a velvety sauce, and pops of color that make this pasta dish as pretty as it is delicious.

Pasta (12 oz penne, rigatoni, or fusilli): These shapes all hold the creamy sauce beautifully and trap juicy bits of tomato in every bite.
Cherry tomatoes (1 pint): Roasting brings out their natural sweetness and creates bursts of juicy flavor throughout the dish.
Garlic (6 cloves, unpeeled): Roasting unpeeled cloves mellows their sharpness and infuses the sauce with deep, caramelized garlic goodness.
Olive oil (2 tablespoons): For rich flavor and to help the tomatoes and garlic roast to golden, glistening perfection.
Whole milk ricotta cheese (1 cup): This is the creamy heart of the sauce, making every forkful cloud-soft.
Grated Parmesan cheese (1/4 cup): Adds a salty, nutty depth and enhances the overall savoriness of the dish.
Salt (1/2 teaspoon): Essential for bringing all the flavors together—use kosher salt if you have it for best results.
Black pepper (1/4 teaspoon): Gives a subtle warmth that complements the cheese and garlic.
Red pepper flakes (1/4 teaspoon, optional): For a gentle kick of heat; add as much or as little as your taste buds desire.
Lemon zest and juice (from 1/2 a lemon): Just the right amount of citrus to brighten every bite and cut through the richness.
Fresh basil (2 tablespoons, chopped): The finishing touch—herbaceous, aromatic, and gorgeously green.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). Spread the cherry tomatoes and unpeeled garlic cloves across a baking sheet, drizzle with olive oil, and toss them together so everything is glistening. Pop them in the oven and let the magic happen for 20–25 minutes, until the tomatoes have burst and are slightly caramelized and the garlic feels soft when pressed. Let them cool for a few minutes, then gently squeeze out the silky cloves from their skins.

Step 2: Cook the Pasta

While your tomatoes and garlic are roasting, bring a pot of salted water to a boil. Add your chosen pasta shape and cook until just al dente—bite-tender but not mushy. Before you drain, scoop out 1/2 cup of that starchy pasta water and set it aside. This will help bind the sauce later and make it extra creamy. Drain the rest and keep the pasta hot.

Step 3: Make the Creamy Ricotta Mixture

In a large bowl, combine the creamy ricotta, grated Parmesan, roasted garlic cloves, salt, black pepper, red pepper flakes if you want a little warmth, lemon zest, and a squeeze of lemon juice. Mash everything together with a spoon or fork until you have a smooth, airy, and pretty irresistible mixture.

Step 4: Toss the Pasta and Build the Sauce

Add your hot, just-drained pasta directly into the bowl with the ricotta mixture. Toss vigorously so every noodle gets a beautiful coat of cheese. Gradually add some of the reserved pasta water, stirring as you go, until the sauce perfectly hugs your pasta. Creaminess is the goal here—go by look and feel, adding water a little at a time.

Step 5: Finish with Roasted Tomatoes and Fresh Basil

Gently fold in those perfectly blistered roasted tomatoes, making sure some remain whole while others release their juices into the sauce. Scatter generous handfuls of chopped fresh basil and, if you like, more grated Parmesan on top. Give everything one last gentle toss.

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

To serve, shower your Roasted Tomato and Garlic Ricotta Pasta with extra fresh basil, a sprinkle of lemon zest for fresh fragrance, and—let’s be honest—a little more Parmesan for good measure. A drizzle of good olive oil adds a beautiful sheen and another layer of flavor. For a rustic look, top with a few reserved roasted tomatoes and a crack of black pepper.

Side Dishes

This pasta is dreamy all on its own, but it’s fantastic with a crisp green salad tossed in a tangy vinaigrette. Want more? Slices of crusty bread will help you mop up every last bit of creamy sauce. For added veggies, quickly sautéed spinach or a dish of roasted broccoli make wonderful sides, and if you’re feeling indulgent, a glass of chilled white wine never hurts!

Creative Ways to Present

For an elegant touch, portion Roasted Tomato and Garlic Ricotta Pasta into shallow bowls and swirl with a spoon for that restaurant-style look. Top each bowl with a sprig of fresh basil and a roasted tomato nestled in the center. Hosting a party? Serve the pasta family-style on a big platter, garnished with colorful microgreens and lemon wedges so everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Tomato and Garlic Ricotta Pasta keeps surprisingly well. Once cooled, store any extras in an airtight container in the fridge for up to three days. The flavors actually deepen, making the next day’s lunches even more tempting.

Freezing

While you can freeze this pasta, keep in mind that ricotta can change texture after freezing and thawing. If you must, freeze portions in airtight containers for up to one month. For best results, thaw slowly in the fridge overnight before reheating, and expect a slightly softer sauce.

Reheating

When you’re ready to reheat, gently warm the pasta on the stovetop over low heat, adding a splash of milk or reserved pasta water to revive the sauce’s silky consistency. Alternatively, microwave in short bursts, stirring in between to ensure even heating. Top with fresh basil and a little extra Parmesan for that just-made magic!

FAQs

Can I use a different type Main Course

Absolutely! Grape tomatoes or even chopped Roma tomatoes will work well if cherry tomatoes aren’t available. Just aim for similar roasting times and keep an eye out for those delicious caramelized edges.

Is there a vegan option for this pasta?

Definitely! Use your favorite plant-based ricotta and swap Parmesan for a dairy-free alternative or a sprinkle of nutritional yeast. The rest of the ingredients are naturally vegan-friendly, making this dish easy to adapt without sacrificing taste.

What pasta shapes pair best with this sauce?

Short, sturdy shapes like penne, rigatoni, or fusilli cling to the creamy ricotta sauce and cradle those roasted tomatoes perfectly. But feel free to use any pasta shape you love—it’s a forgiving and flexible recipe!

Can I add extra protein to Roasted Tomato and Garlic Ricotta Pasta?

Of course! This pasta is versatile. Stir in sautéed spinach for a vegetarian protein boost, or add cooked grilled chicken, shrimp, or even chickpeas to make it even heartier. Just toss them in when combining everything at the end.

Can I make this recipe ahead of time?

You can! Prepare the roasted tomatoes and garlic in advance and store them in the fridge. When you’re ready to eat, simply cook the pasta, combine with the ricotta mixture and roasted veggies, and enjoy. It still tastes fantastic warm or at room temperature.

Final Thoughts

If you’re longing for a meal that brings sun-ripened flavors and creamy comfort to your table, you absolutely have to try Roasted Tomato and Garlic Ricotta Pasta. It’s such an easy way to treat yourself and those you love—so grab some fresh basil, turn up the oven, and dive in fork-first!

Roasted Tomato and Garlic Ricotta Pasta Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a creamy and flavorful dish with this Roasted Tomato and Garlic Ricotta Pasta recipe. Perfectly roasted cherry tomatoes and garlic mixed with ricotta cheese create a rich sauce that coats every strand of pasta. This Italian-inspired dish is easy to make and bursting with savory goodness.

Ingredients

Scale

Pasta:

12 oz pasta (penne, rigatoni, or fusilli)

Roasted Tomatoes:

1 pint cherry tomatoes

Garlic Mixture:

6 cloves garlic (unpeeled)
2 tablespoons olive oil

Sauce:

1 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
zest and juice of 1/2 lemon
2 tablespoons chopped fresh basil

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Place cherry tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 20–25 minutes, until tomatoes are blistered and garlic is soft. Let cool slightly, then peel the garlic cloves.
Cook the pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
Make the sauce: Mix ricotta, Parmesan, roasted garlic, salt, pepper, red pepper flakes, lemon zest, and lemon juice in a bowl until creamy.
Combine: Add the hot pasta to the sauce, toss to coat. Add reserved pasta water gradually until desired creaminess. Fold in roasted tomatoes. Top with basil and more Parmesan if desired.